Stir-Fried Soba Noodles With Vegetables And Tofu

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12 ounces soba noodles (either wheat/buckwheat blend, all buckwheat or you can use your favorite wheat or brown rice spaghetti)

Pinch of kosher salt

2 teaspoons toasted sesame oil

14 ounce package of firm or extra-firm tofu, preferably non-GMO

1 teaspoon arrowroot or cornstarch, preferably non-GMO

4 teaspoons Chinese rice wine or dry sherry

2 Tablespoons shoyu or tamari

1 Tablespoon water

ΒΌ teaspoon red pepper flakes (optional)

2 garlic cloves, crushed

2 quarter-size pieces of peeled fresh ginger

4 scallions, white and green parts sliced

sea salt to taste

2 Tablespoons unrefined peanut or coconut oil

3 cups thinly sliced Napa cabbage or green cabbage

4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps wiped clean and thinly slice

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